Coconut Custard Pie with Coconut Whipped Cream

0
3684

Milk, extract, and sweetened flakes combine to create a coconut trifecta in this deliciously creamy dessert.

Coconut Custard Pie with Coconut Whipped Cream
 
Makes 1 (9-inch) pie
Ingredients
  • All-Butter Piecrust (recipe follows)
  • 1 cup whole milk
  • 1 cup canned unsweetened coconut milk
  • ½ cup sugar, divided
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • ⅛ teaspoon kosher salt
  • 1 cup sweetened flaked coconut
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut extract
  • Coconut Whipped Cream (recipe follows)
  • Garnish: toasted sweetened flaked coconut
Coconut Whipped Cream
  • 2 cups cold heavy whipping cream
  • 6 tablespoons sugar
  • ⅛ teaspoon coconut extract
All-Butter Piecrust
  • 1¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 4 to 6 tablespoons ice water
Instructions
  1. On a lightly floured surface, roll All-Butter Piecrust into a 13-inch circle about ⅛ inch thick. Transfer crust to a 9-inch cast-iron pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch from edge of pan. Fold edges of dough under, and crimp as desired. Using a fork, prick bottom and sides of crust all over. Freeze until firm, about 30 minutes.
  2. Preheat oven to 425°.
  3. Top piecrust with a piece of parchment paper, letting excess extend over sides of pan. Add pie weights.
  4. Bake until crust is dry and lightly browned, about 15 minutes. Carefully remove parchment and weights. Bake until crust is golden brown, about 8 minutes more. Let crust cool completely on a wire rack.
  5. In a medium cast-iron Dutch oven, heat whole milk, coconut milk, and ¼ cup sugar over medium heat, stirring frequently, until mixture is steaming and sugar is dissolved (do not boil). In a medium bowl, whisk together yolks, cornstarch, salt, and remaining ¼ cup sugar until smooth. Gradually whisk hot milk mixture into yolk mixture.
  6. Return milk mixture to pot; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, for 2 to 3 minutes. Remove from heat; whisk in flaked coconut and extracts.
  7. Pour filling into prepared crust. Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming. Refrigerate pie until cold before serving, 3 to 4 hours or overnight. Top with Coconut Whipped Cream just before serving. Garnish with toasted coconut, if desired.
Coconut Whipped Cream
  1. In a large bowl, beat cream, sugar, and extract with a mixer at low speed until foamy. Gradually increase speed to high, beating until stiff peaks form.
All-Butter Piecrust
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 4 tablespoons ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Slowly add remaining ice water, 1 tablespoon at a time, if necessary.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap dough in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let dough stand at room temperature for 10 to 15 minutes before rolling.
Notes
Kitchen Tip: Shake your can of coconut milk well before you measure it. Coconut Whipped Cream can be made several hours before serving and refrigerated.